While at university in France, happiness was a fresh crepe aux creme de marron (chestnut sauce) or chocolat from a street vendor. I've been complimented by French friends on how my crepes are like the ones their grandmothers used to make, perfectly browned and just right.
Crepes do not have to be complicated and can be made so easily with packaged baking mix, plus they can be made ahead, stored and enjoyed later. This helps make holiday cooking and entertaining a little easier. I like these crepes for breakfast for 1 or 2. Or, make a batch up, fill, assemble all in a baking dish and heat through for a lovely brunch dish. Don't fret about the calories - you can balance them out later!
Orange crepes with raspberry banana pecan Foster
Makes 8 crepes
1 large egg, slightly beaten
1 C prepared baking mix
1/4 fresh orange juice
3/4 C milk
1/2 C whole fresh raspberries
1 banana, sliced
2 Tblsp butter
2 Tblsp turbinado (raw sugar)
1/4 C broken pecans (or coarsely chopped)
Blend first 4 ingredients well, set aside 5 mintues; batter will thicken slightly, but should be thin. Meanwhile, heat small (6-8") non-stick skillet. Coat the pan lightly with butter or canola pan spray. Ladle slightly less than 1/4 C of batter into center of skillet, turn the skillet to spread the batter evenly over the surface (the crepe should be thin, not like a typical pancake). Turn the crepe when the edges brown and the crepe slides easily. Use a silicone spatula to turn and bake the other side about 30 seconds. Set aside and keep warm. Spray the pan between each crepe.
Meanwhile, melt the butter in the other skillet over medium heat. Add the sugar and bananas, toss gently until a syrup forms. Optional: add the pecans. Add the raspberries, toss gently to coat and remove the skillet from heat.
Fill the center line of each crepe with the filling. fold one side of the crepe over the other. Optional: dust with powdered sugar. Serve warm.
Leftover crepes can be stored layered between sheets of waxed paper and in an airtight container or freezer bag. Vacuum sealed is best. Because these are sweet crepes, they are only suitable for breakfast or dessert.
Edited by: ACORALSEA at: 12/12/2007 (07:42)
"Life is like a banquet, and most poor suckers are starving to death." Auntie Mame
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